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Saffron Rice

45

Yum! I love saffron rice, and this was a wonderful version. I cut the recipe to 1 serving, and made it in my rice cooker. First, I added the cleaned rice, broth, cloves, cardamom, and salt to the cooker, and let it go for the normal cycle. When it switched to keep warm, I added the saffron and water. It urned out beautifully! Since I used stock instead of water, it was a little brown instead of pure white contrasting the golden yellow, but still very pretty. I love seeing the red threads throughout the finished dish. This smelled so good while cooking that I could hardly wait for the cycle to finish. Made for PAC Spring 2011